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Thursday, 25 April 2013

Vegetarian Sauted Mung Beans

My husband and I love sauted mungo but I only cook it every once in a while since Frederick is not liking the high uric acid in the mung beans. Most of the time I cook it with pork which is my favorite. But if we had ingested too much animal protein, I go for the vegetarian version.

Earlier today, I have posted our Ginisang Mungo, Baboy,at Gulay(Sauted Mung Beans w/ Pork and Vegetables). It isour usual way of cooking munggo . Now, we are posting our vegetarian version which is suitable for Vegans.

Low Sodium Salt to taste Vegetable oilWater enough to cook the beans Cooking Procedure :1. Wash and soak the mung beans overnight. Drain, rinse in running water, and set aside2. Place the mung beans, water (at least 2 cm above the beans), black pepper powder, and salt (1/4 tsp) in a pressure cooker. Boil under pressure for 20 minutes (start timing from the moment the cooker whistles). Remove pressure from the cooker3. Heat oil in a pan and saute in it the garlic then the ginger, onions, and tomatoes.4. Pour half of the cooked and mashed mungo beans. Stir then transfer it back to the pressure cooker.5. Let the mung beans simmer for at least 5 minutes under medium fire. Add more black pepper powder and salt to adjust taste if needed. Simmer6. Toss in the alugbati leaves and continue to simmer until the leaves are soft. Remove from fire

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